1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with oil on both sides. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with oil on both sides. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

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Impexfire's mission is to develop, manufacture, trade sustainable and safe ovens and barbecues grills for customers around the world, therefore contributing for the development of Portugal as a producing country of ovens and barbecues grills, of proven quality.